Cottage Pie

To every thing there is a season, and a time to every purpose under the heaven

Ecclesiastes 3:1

Winter. The days are cold and the nights are long.  The sun shines, but it is weak and the shadows are long. The busyness of the holiday season* is past and as the earth sleeps in preparation for the spring, we also slow down; we rest, refresh, reflect and renew. 

Though we try to eat well all year, our winter food choices tend to be especially nourishing both for the body and soul - with slow simmered stocks and broths, good fats, seasonal vegetables and fruits, and warming drinks. The foods many people think of as 'Comfort Foods'.

One of those warming, winter comfort foods is Cottage Pie. Though it isn't a food I grew up with, it is part of a culture I have adopted and is now one of my favorite winter-time foods. If you aren't familiar with Cottage Pie, think Shepard's Pie - only with beef, instead of lamb. Then some snowy winter day, try out this recipe and let me know what you think. 

Cottage Pie

2 Tbs butter
1 lb ground beef
1 onion, chopped
1 carrot, diced
4 oz mushrooms, chopped
2 Tbs flour
1 cup beef stock
1 tsp Worcestershire sauce
slat and pepper to taste
4 medium potatoes, cubed
milk

Melt the butter in a deep frying pan or wide saucepan. Crumble in the beef and fry until browned. Add the onion, carrots and mushrooms, and cook until slightly softened. Add the flour and cook about 10 minutes more. Add the beef stock, worcestershire sauce and salt and pepper to taste. Bring to a boil, cover and simmer, stirring occasionally, 30 minutes.

Meanwhile, boil potatoes in salted water until tender. Drain thoroughly and mash, adding the remaining butter and enough milk to obtain a creamy consistency. 

Spoon meat mixture into oven-proof dish. Top with mashed potatoes and fluff the surface with a fork. Bake 400 degrees for 20 minutes or until the potatoes are lightly browned. 

This post is linked to Kelly the Kitchen Kop’s Real Food Wednesday blog carnival


*Obviously I'm in the Northern Hemisphere. If you are not, carry on enjoying your summer!

(Not My Usual) Chili

Our weather has the characteristics of a roller coaster this time of year. We'll have several days of temperatures in the 80s, then suddenly the clouds roll in, the temperature drops about 40 degrees and our lawns and gardens get some much needed water. Occasionally it will be in the form of snow, but this year it's been all rain.

Besides watering the garden, another thing good about cooler days is the opportunity to enjoy some of our favorite cold weather foods again before hot weather is here to stay. One of our regular favorites is chili. I recently changed the way I make it after trying a friend's version at a potluck. It was so much more popular with my family than mine is, I thought it was worth a try. It's a bit different and not very authentic I'm sure, but my family likes it, so that's what counts.

I made a few changes, like using fresh tomatoes, or substituting red peppers instead of green, but basically it's the same:

 Chili

In a large pot, brown:
1 lb ground beef
2 cloves garlic, minced
1 small onion, chopped

Add the following and simmer for about an hour:
1 (16 oz.) can kidney beans, undrained
1 C. water small can diced tomatoes (I use fresh tomatoes if they are in season, or tomatoes in a carton
4 oz tomato sauce
1 T chili powder
1 tsp. garlic powder
1 tsp salt
1/2 tsp. oregano
1/2 tsp. black pepper
3/4 tsp. ground cumin
1/2 diced red pepper
1/2 C frozen corn
1/4 tsp. cayenne pepper (I skip this because my chili powder is on the hot side)

Optional, to serve: grated cheese, chopped onions, avocado, sour cream, and  tortilla chips.